Moroccan Vegetable Soup
2021-01-27- Cuisine: Moroccan
- Course: Soup
- Skill Level: Advanced
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 1:25 h
- Ready In: 1:35 h
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Moroccan vegetable soup. Tasty vegetable soup with spicy Charmoula sauce.
Ingredients
- 2 teaspoons extra virgin oil
- 1 large onion,peeled and chopped
- 2 cloves garlic,peeled and finely chopped
- 1½ cups diced butternut squash
- 1½ cups carrots,peeled and diced
- 3/4 cup diced celery
- 2 teaspoons grated ginger
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon crumbled saffron threads
- 6 cups (1.5L) chicken broth
- 6 oz (180 ml) can Italian plum tomatoes,chopped with juice
- 3/4 cup green lentils
- 1 cinnamon stick
- salt and freshly ground black pepper to taste
- Charmoula Sauce:
- 2 cloves garlic,peeled and finely chopped
- 1/2 cup chopped cilantro
- 1/2 cup chopped fresh parsley
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1½ teaspoons paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- cayenne pepper
Method
Step 1
Heat olive oil in a large heavy pan. Add onions and garlic and sauté for 6-8 minutes,until onions are soft.
Step 2
Add squash,carrots,ginger,celery,red pepper flakes and saffron. Sauté for a further 5 minutes.
Step 3
Add chicken broth,tomatoes with their juice lentils and cinnamon stick,seasonings. Bring to a boil,then reduce heat,cover and simmer for 1 hour,stirring occasionally to break up tomatoes.
Step 4
Remove cinnamon stick. Season Moroccan vegetable soup to taste with salt and black pepper. Serve each portion of Moroccan vegetable soup topped with 2 teaspoons Charmoula sauce.
Step 5
Charmoula Sauce: Combine all ingredients in food processor. Blend until smooth.
